How about a citrus pound cake with citrus cream to celebrate the arrival of spring and summer? There’s something about citrus-y flavors and the arrival of sunnier and warmer days – they belong together.
Especially in this dessert! (And this one. This one too.) I love working with Krusteaz! I’m inspired to try new things all the time with their mixes!
Ingredients for citrus pound cake
- Krusteaz Meyer Lemon Pound Cake Mix
- orange juice
- butter
- orange zest
- water
- instant cheesecake pudding
- milk
- whipped topping
How to make Citrus Poundcake with Citrus Cream
Truthfully, you can’t go wrong when you start with a box of Krusteaz Meyer Lemon Pound Cake, so if you bake that just as directed you’ll be 100% satisfied. However, adding orange to it is like adding sunshine to it, and everyone loves sunshine!
Oh my gosh, this is the yummiest citrus pound cake ever.
Start by mixing the cake mix, orange juice, melted butter and orange zest. Pour into a loaf pan and bake. How easy is that?
Let the cake completely cool, then spoon the lemon glaze from the package over the cake.
But don’t stop there!
For an extra special touch, whip up some cool and refreshing citrus cream to serve alongside the cake.
With a mixer, beat pudding mix and milk together until well blended. Stir in the orange zest and whipped cream.
Guys and gals, the citrus cream is like the icing on the cake. It’s so good I want to cry.
Springtime has never tasted better.
I’m not even kidding.
Get the recipe for the orange-lemon pound cake with citrus cream right here.
Orange Lemon Pound Cake with Citrus Cream
Ingredients
Cake
- 1 pkg Krusteaz Meyer Lemon Pound Cake Mix
- ¾ cup orange juice
- 1 egg
- 10 tablespoons butter melted
- 1 teaspoon fresh orange zest
- 1 ½- 2 tablespoons water for glaze
Citrus Cream
- 1 3.4 oz pkg instant pudding, Cheesecake Flavor
- 1 cup milk
- 1 teaspoon fresh orange zest
- 1 8 oz pkg whipped topping
Instructions
- Heat oven to 350°F. Lightly grease 9x5-inch loaf pan. Stir together cake mix, orange juice, egg, melted butter, and orange zest just until blended. Spoon batter into pan.
- Bake 50-60 minutes or until toothpick inserted into center comes out clean. It's tempting to remove it when the top turns golden brown, but make sure the center is fully baked by sticking the toothpick all the way down. Cool 10 minutes in pan; gently loosen and remove from pan to wire rack. Cool cake completely before glazing.
- For glaze: Whisk together lemon glaze mix from package and water until glaze is desired consistency. Drizzle over cooled pound cake. Allow glaze to set before serving.
- For Citrus Cream: With electric mixer, beat pudding mix and milk for 2 minutes on medium speed. Stir in orange zest and whipped topping. Serve alongside cake.
